Tag Archives: Scallop

Easy Thai Coconut Curry Scallops with Jasmine Rice

A friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

To make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

Next I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

After sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

I made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

Delicious Paleo Seafood Paella

I love a challenge. So while I’m planning my recipes for the week I will ask the hubby if he is in the mood for any particular meal. Of course he didn’t pick something easy like salad, he picks paella. Thanks hubby. Challenge accepted.

Of course I wasn’t going to make the traditional paella that is made with rice. Since I replace rice with quinoa in my other recipes like paleo “faux” fried rice, I knew it could be done. The secret is in the spices. I found this awesome recipe on www.skinnyms.com as a great starting point.

Since quinoa is so versatile and absorbs any seasoning or flavoring you incorporate into it, I was pretty sure this would work. Off to the laboratory (kitchen) I went.

We used shrimp and sea scallops for the protein but by using quinoa, the protein levels gets kicked up even more! Quinoa is just so super awesome. I could eat it every day (and almost do).

Before starting anything, place the shrimp and scallops in a bowl, sprinkle with 2 teaspoons of seafood seasoning, mix it around so all of the seasoning touches everything. Place in fridge until ready to use.

Start your quinoa. I use the pre-rinsed kind but if you don't, make sure to rinse your quinoa so it doesn't have any bitterness.

Put 1½ cups of uncooked quinoa and 3 cups of chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer, add ½ teaspoon of saffron threads, spanish paprika, black pepper, a dash of salt and cover. Cook for 15 minutes, stirring every 4 or 5 minutes.

While the quinoa is cooking, in a LARGE skillet (I used a heavy cast iron one), heat 1 tablespoon olive oil and saute your diced onion for about 5 minutes, stirring occasionally.

Once your onion has been sauteed add another tablespoon of olive oil, garlic, red pepper flakes, red bell pepper and tomatoes, stir and continue to saute for 3 or 4 minutes.

Add quinoa, 3 cups chicken broth and bay leaf to the onion mixture and stir to combine. Sprinkle with the other ½ teaspoon of saffron threads, 1 teaspoon seafood seasoning and a dash of salt. Bring to a boil then reduce to a low boil and cover for 10 minutes.or until the liquid has been absorbed.

Add peas, shrimp and scallops. Sink them down into the quinoa mix so that the seafood is surrounded by the quinoa. Cover and continue cooking for 5 minutes. Turn off heat and let stand for 10 minutes while still covered.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.